Pool & Spa Outdoor Blog

Category: Miscellaneous

favorite Fall Recipes: 11 Seasonal Dishes

By Patti Plummer

Now that the fall season has arrived, there is a plethora of hearty soups, stews, and yummy baked goodies you can prepare using the season’s ripest ingredients: including apples, cranberries, pears, and of course, pumpkins.

Here are a few recipes that incorporate autumn’s best—feel free to serve your meal outdoors, picnic style. Cooler months may be coming, but the days are still warm enough for outdoor dining.

To bake in microwave (recipe developed for 700 to 800 watt microwave ovens): Set oven at HIGH (100 percent power), bake 10 to 12 minutes or until filling begins to bubble. Transfer pie to conventional oven and bake at 425 F 10 minutes or until pastry is golden brown.

To bake by conventional method: Bake pie in 425 F oven 10 minutes. Lower heat to 375 F and bake 35 to 40 minutes or until pastry is golden and filling begins to bubble.

Preheat the oven to 350 degrees. Cut each squash in half crosswise. Scoop out and discard the seeds and strings. If necessary, trim the top and bottom so that the squash will sit level, and place on a rimmed baking sheet, cut side up. Sprinkle each half with a little salt, pepper, and nutmeg, to taste. Using 3 tablespoons of the butter, dot each half with some butter. Cover the pan tightly with foil and bake the squash just until moist and tender, about 45 minutes.

Meanwhile, combine the rice, chicken broth, ¼ teaspoon salt, and 2 cups of water in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat to a low simmer, partially cover, and cook, stirring occasionally, until the rice is tender, about 40 minutes. When the rice is done most of the water should be evaporated.

In a 10-inch sauté pan, heat the olive oil over medium heat. Swirl to coat the pan and sauté the onion, garlic, celery, and carrot until slightly softened, about 3 minutes. Add the pears and sauté 2 minutes longer. Cover the pan, adjust the heat to medium-low, and cook the vegetables until crisp-tender, 3 minutes longer. Add the sage, thyme, and parsley and sauté 1 more minute. Remove from the heat.

In a large bowl, combine the cooked rice, sautéed vegetables, pears, walnuts, and dried cranberries. Taste and add salt and pepper, if desired. Mound the rice mixture into the squash halves, dividing it evenly. Cut the remaining tablespoon of butter into small pieces. Dot each stuffed squash with butter. Cover with foil. Bake until heated through, about 20 minutes.

Cook's Note: Toasting nuts brings out their full, rich flavor. Place the nuts in a single layer on a rimmed baking sheet and bake in a preheated 350 degree oven until lightly browned, about 5 to 8 minutes.

Pat chicken dry and season with salt and pepper. In a large nonstick or well-seasoned skillet, over medium heat, melt butter. When foam begins to subside and butter turns clear, add chicken. Sauté 3 to 4 minutes per side, until golden and cooked through. Remove chicken to platter and keep warm.

Add vinegar and 1/2 cup water to pan and stir to incorporate pan juices. Stir in maple syrup and cook, for about 2 minutes. Add sage and apple slices and continue to cook for 2 to 3 minutes until sauce is reduced to a syrupy consistency and apples are tender but still firm. Return chicken and any juices to skillet. Serve with steamed Brussel sprouts and hot biscuits or cornbread.

Beat egg white; brush on loaves. Sprinkle half the oats and sugar on top of each loaf.

Bake loaves in preheated 350°F oven 35 to 40 minutes, tenting loaves with foil after 20 minutes. The bread is done when golden brown and its internal temperature registers 196°F or above on an instant-read thermometer. Remove pans from the oven, and after 5 minutes, use a table knife to loosen the edges, and then turn loaves out onto wire rack.

Heat oven to 350 degrees F. In a large skillet, cook sausage until brown. Remove sausage; drain and set aside. Drain fat from skillet. In the same skillet, cook apple and onion in hot butter until tender. Remove from heat. Stir in poultry seasoning and black pepper.

In a large bowl, combine sausage, apple mixture, corn bread and parsley. Drizzle with enough chicken broth to moisten, tossing gently. Transfer to a greased 2-quart casserole.
Cover and bake for 25 to 30 minutes or until heated through.

Recipe and photo courtesy of National Pork Board. For more information about pork, visit PorkBeInspired.com

On a lightly floured work surface, roll out dough 1/8-inch thick. Cut out eight 4 1/2-inch circles and eight 4-inch circles using round cutters or a plate, glass or lid of the right diameter. Lightly spray 8 wells of a muffin tin with cooking spray and line with 4 1/2-inch dough circles, leaving a 1/4-inch overhang.

Brush edges of dough with water. Sprinkle cheese mixture over bottom of dough, dividing it evenly. Mound fruit mixture on top of cheese, dividing it evenly. Place 4-inch dough circles on top, pressing edges with the tines of a fork to seal. Mix together 1 tablespoon sugar and 1/4 teaspoon cinnamon. Brush tops of pies with water and sprinkle with cinnamon sugar. With the tines of a fork, poke a few holes in each pie to vent steam. Bake 35-40 minutes or until pies are golden brown and a knife inserted into the filling feels no resistance. Cool pies in tin about 10 minutes; remove from tin and cool on a rack. Serve warm or room temperature.

In a large bowl, mix flour, sugar and salt. With a large-holed grater, grate butter into flour mixture; toss lightly with your fingers to coat butter with flour. Drizzle 1/2 cup water over flour and butter mixture; toss lightly with your hands or a spatula. If necessary, gradually add more water until clumps of dough adhere to each other when lightly squeezed. Transfer dough to work surface and form into a flat disk. Wrap in plastic wrap and refrigerate at least 1 hour. Dough may be store in refrigerator up to 24 hours or frozen. Bring to room temperature before using.

Every year the American Society of Landscape Architects surveys residential landscape professionals to rank the relative popularity of a wide variety of design features to be included in outdoor living spaces. This year, lighting, firepits, and areas for sitting and dining were expected to be the most sought-after enhancements for outdoor spaces.

Check out the list below to find out what else topped the list for 2011, and get ideas for your backyard for 2012.

Lighting (96.2%)

Outdoor lighting (rated as popular for 2011 by 96.2% of the respondents) allows you to enjoy your backyard both day and night and creates an inviting atmosphere.

Landscape lights along pathways and walkways make it easy for you and your guest to reach sitting areas safely.

Outdoor firepits and fireplaces create the perfect nighttime gathering spot to relax, eat and drink, and share stories. They also let you enjoy your outdoor living space throughout fall and early winter.

Portable firepits come in a range of styles and materials, including wrought-iron, stainless steel, and copper to match any backyard.

Built-in firepits and fireplaces can be finished in stone or brick and add a custom look to your outdoor space.

Photo courtesy of Brookstone

Seating/Dining Areas (94.1%)

Having various places for people to sit and socialize extends your living space to the outdoors.

Outdoor dining options range from small Bistro sets for two people to large patio dining tables that seat up to 12.

A simple wooden bench offers the perfect place to catch up with an old friend.

Cushioned chairs and a few side tables encourage group conversation.

Photo courtesy of Pride Family Brands

Grills (93.8%)

The grill is a backyard staple. There’s nothing like a summer barbecue with family and friends.

From freestanding carts to complete grilling islands, there’s a grill to fit every lifestyle and budget.